Risotto with Peas and White Truffle Oil
2 cups Arborio, Carnaroli, or Vialone Rice
3 T olive oil
1 medium sweet onion, chopped
1/2 cup white wine or dry vermouth
6-7 cups vegetable broth
1 cup frozen peas
1/2 cup almond, soy, or coconut milk (optional)
  salt and pepper
  white truffle oil, optional
Chop the onion.
Heat the vegetable stock in a saucepan or in the microwave and bring to a boil.
Heat a large saucepan over a medium flame. Add the oil. Add the chopped onion and sprinkle with salt. Stir and cook for a few minutes. Turn the heat down to low and cook for about 10 minutes or until the onions become translucent. If they happen to brown a little, don’t worry about it. The caramelization is far from a bad thing. Add the rice and stir to coat the grains with the oil.
Turn the heat up a little and add the wine or vermouth. Stir the mixture until the liquid is completely absorbed.
While stirring constantly, begin to add the heated broth, one ladle full at a time. During this time when you are introducing the liquid to the mixture, the stirring is critical to develop the starches in the rice. This is what will make the risotto creamy. Allow the liquid to become fully absorbed before you add more. After you have gotten the risotto started and have put about 3 cups of broth into it, it is fine to leave it alone for a few minutes here and there. If you are not standing over it and stirring, be sure to leave about a cup of broth stirred in and to lower the heat a bit. Continue to add the broth as the rice absorbs it until it is fully cooked. This process of adding and incorporating the broth will take about 30-40 minutes. It is not difficult, but does require some patience. When it is about done, the rice will begin to stop absorbing the liquid and if you taste a grain, it will be cooked and a bit al dente. The grains should be just a little firm in the center.
Stir in the peas. If you are using the milk, add it now and stir to incorporate.
Spoon into bowls or plates. Serve immediately. I like it with freshly ground black pepper and a drizzle of white truffle oil. This dish is so simple in flavor that the truffle oil is a perfect addition to take it to the next level.
Risotto is one dish that does not reheat well. If you have some left over, refrigerate it, make it into patties, and pan-fry them. If you are feeling industrious and want a delicious snack, form the leftover risotto into balls or press into cakes. Coat them in flour and saute or deep fry.